Chapati, also known as roti, is a type of Indian flatbread that's typically made from wheat flour. Chapatti is more than just a flatbread. It's a cultural icon that represents warmth, comfort, and love. It's the perfect vessel for scooping up delicious curries, daals, and chutneys, making it an essential part of every Indian meal. But wait, there's more! Chapatti is not just limited to savoury dishes. It can be enjoyed with sweet fillings as well. From the classic ghee and sugar filling to the more modern Nutella and banana, there's no end to the possibilities. However, there are actually a variety of flours that can be used to make chapati, each with its own unique flavour and nutritional profile. Flour is the most important ingredient in making chapati, as it provides the foundation for the dough that is used to create this delicious Indian flatbread. The type of flour used to make chapati can greatly affect the flavour, texture, and nutritional content of the final product.
5 types of flour you can use-
Ragi
Ragi flour is a type of flour made from the millet grain known as finger millet, or Eleusine coracana. It is a popular staple food in India, particularly in the southern regions. Ragi flour is known for its high nutritional value, as it is rich in fibre, protein, and various micronutrients, including calcium, iron, and vitamin C. Ragi flour is gluten-free, making it an excellent alternative to wheat flour for people who have gluten intolerance or celiac disease. It also has a low glycemic index, meaning it can help regulate blood sugar levels and may be a good choice for people with diabetes. Ragi flour is commonly used to make traditional Indian foods such as roti, dosa, idli, and porridge.
Multigrain flour
Multigrain flour is a type of flour made by combining two or more types of grains, such as wheat, oats, barley, millet, and corn. It is often used as a healthier alternative to regular wheat flour, as it provides a variety of nutrients and fibres that are not found in wheat flour alone. Multigrain flour can vary in its composition, depending on the specific combination of grains used. For example, a common mixture might include wheat, oats, and cornmeal, while another might include millet, barley, and quinoa. Some varieties may also include seeds such as flaxseed, chia seeds, or sunflower seeds. The nutritional benefits of multigrain flour come from the fact that different grains have different nutritional profiles. For example, oats are high in fibre and protein, while millet is rich in antioxidants and B vitamins. By combining different grains, multigrain flour can provide a wider range of nutrients, including vitamins, minerals, and antioxidants.
Whole wheat flour
Whole wheat flour is a type of flour that is made by grinding whole wheat kernels, which include the bran, germ, and endosperm. This means that it contains all parts of the wheat grain, which provides a range of nutrients and fibre that are not found in refined wheat flour. Whole wheat flour is a healthier alternative to refined wheat flour, as it contains more fibre, protein, and vitamins. It is a good source of complex carbohydrates, which can provide sustained energy and help regulate blood sugar levels. In addition to being nutritious, whole wheat flour is also versatile and can be used in a variety of recipes, including bread, muffins, pancakes, and cookies. However, because it contains more fibre and protein than refined flour, it can result in a denser texture and a slightly nuttier flavour. Whole wheat flour can be found in most grocery stores and health food stores and is available in different varieties such as white whole wheat flour, which is made from a type of wheat that is lighter in colour and milder in flavour than traditional whole wheat flour.
Bajra
Bajra flour is a type of flour made from the millet grain known as pearl millet, or Pennisetum glaucum. It is a popular staple food in India, particularly in the western and central regions. Bajra flour is known for its high nutritional value, as it is rich in fibre, protein, and various micronutrients, including iron, magnesium, and potassium. Bajra flour is gluten-free, making it an excellent alternative to wheat flour for people who have gluten intolerance or celiac disease. It also has a low glycemic index, meaning it can help regulate blood sugar levels and may be a good choice for people with diabetes. Bajra flour is commonly used to make traditional Indian flatbreads such as roti and bhakri. It has a slightly nutty flavour and a coarse texture that can be difficult to work with. To make the dough easier to handle, it is often combined with wheat flour in a 2:1 or 3:1 ratio.
Rice Flour
Rice flour is a type of flour made from finely ground rice grains. It is commonly used in Asian cuisine, particularly in countries such as China, Japan, and India. Rice flour is available in both white and brown varieties, with brown rice flour being a healthier option as it contains more fibre, vitamins, and minerals than white rice flour. Rice flour is naturally gluten-free, making it an excellent alternative to wheat flour for people who have gluten intolerance or celiac disease. It is also a good source of carbohydrates and can provide energy for the body. Rice flour can be used in a variety of recipes, including bread, noodles, dumplings, and desserts. It is commonly used as a thickener in soups and sauces, as well as in batters for fried foods. Rice flour can also be used as a coating for fried foods, giving them a crispy texture. One of the advantages of using rice flour is that it has a neutral flavour, making it a versatile ingredient that can be used in both sweet and savoury dishes. However, because it lacks gluten, it can result in a denser texture in baked goods.